Fruity carrot-bran muffins

Description
Recipe by: the new mcdougall cookbook

Ingredients

 * 2 1/2 cup whole-wheat flour
 * 1/2 cup wheat bran
 * 2 tsp baking powder
 * 1/2 tsp baking soda
 * 1/2 cup chopped walnuts, optional
 * 1/2 cup chopped dried apricots
 * 1/4 cup Raisins
 * 6 tbsp water, * see note
 * mixed with 3 teasp. ener-g e
 * 1/2 cup low-fat soy milk
 * 1 cup grated carrot
 * 3/4 cup fresh-squeezed orange juice
 * 1/2 cup honey

Directions

 * 1) Preheat the oven to 350 degrees.


 * 1) In a large mixing bowl, combine the flour, bran, baking powder, and baking soda.


 * 1) Add the nuts, apricots, and Raisins to the dry ingredients, mixing well to prevent large lumps.


 * 1) Pour the egg replacer mixture into a blender. Add the soy milk, carrot, and orange juice. Process briefly.


 * 1) Pour the wet ingredients into the dry ingredients; add the honey. Mix just until moistened.


 * 1) Spoon the batter into fifteen nonstick muffin cups.


 * 1) Bake for 30 to 35 minutes, or until lightly browned.

140 calories, 0.7 grams fat per muffin (without walnuts) from the collection of sue smith, s.smith34